Italian Recipes (Most Popular)

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Melanzane Alla Pomodoro and Vegan Parmesan
Melanzane Alla Pomodoro and Vegan Parmesan

Good for a light vegan lunch, stacks of broiled eggplant and tomatoes, basil and vegan parmesan get just a sprinkle of salt and pepper before being finished with balsamic and served warm. Makes a good appetizer too, just portion one stack per person instead of 6!

Submitted by JO_JO_BA
Pasta Carbonara
Pasta Carbonara

A takeoff on traditional carbonara using diced ham instead of pancetta and throwing in some red pepper flakes. Not your usual cream-based sauce, but still sinfully rich!

Submitted by JO_JO_BA
Sweet N' Spicy Pomodoro Sauce
Sweet N' Spicy Pomodoro Sauce

A tomato sauce that is sweet at the first bite then fades to hot. A delicious recipe that can be used as a base for your own mixture of vegetables.

Submitted by JO_JO_BA
Ricotta and Roasted Tomato Crostini
Ricotta and Roasted Tomato Crostini

Adapted from the PC Insiders Report Winter 2007: Making little toasts for crostini under the broiler is a bit fiddly, but this wire-rack oven method reduces the chances of burnt toast. Ricotta is a delicious and unusual topping.

Submitted by JO_JO_BA
Spring Fling Pesto Pasta
Spring Fling Pesto Pasta

I adapted this recipe from Fat Free Vegan Susan Voisin after craving artichoke heart pasta for weeks. I love the mixture of the artichokes, basil and spinach (my addition) in the sauce, and I pepped it up a bit with some fresh garlic scapes and coarse-ground black pepper. Of course, if you aren't GF, use whatever short-cut pasta you have on hand. I reccommend something with nooks and crannies for this though.

Submitted by JO_JO_BA
Tofu Vegetable Soup
Tofu Vegetable Soup

Pretty much our whole garden and fridge stock goes into this hearty, wholesome minestrone-esque bowl: eggplant, zucchini, onions, tomatoes and herbs came straight from the backyard, while organic (and local) kale, garlic, carrots, leeks, cauliflower and tofu flesh out the rest of the broth. A Parmesan rind adds richness, while whole grain pasta lends a homey, stick to your ribs touch. Comfort in a bowl!

Submitted by JO_JO_BA
Gluten Free & Vegan Garlic Breadsticks
Gluten Free & Vegan Garlic Breadsticks

Garlic and Herb Breadsticks anyone? These treats are packed with garlic - both in the gluten free, vegan dough and in the infused oil brushed on risen sticks before baking. Vampires beware!

Submitted by JO_JO_BA
Always-Fluffy Gnocchi
Always-Fluffy Gnocchi

My Italian stepfamily doesn't cook much, and one of the things they always lament is good, fluffy gnocchi. This is way better than anything you'll find in the store! The secret is adding a mixture of potato starch and baking powder - one binds without making the works "doughy" and tough, while the other ensures they puff with the heat of boiling water or a sizzling pan. Makes a lot, but freezes like a dream!

Submitted by JO_JO_BA
Eggless Vanilla Caramel Biscotti
Eggless Vanilla Caramel Biscotti

This vegan biscotti is not lacking in caramel flavour at all - a full 3/4 cup of vegan caramel sauce sweetens the Kamut flour dough, while flaxseeds add a touch of extra binding power. Topped with slivered almonds they're a great addition to a mug of dark roast coffee.

Submitted by JO_JO_BA
Foral Grape and Lemon Focaccia
Foral Grape and Lemon Focaccia

Another yeastless bread, this time a sweet treat with Meyer lemon zest, topped with butter, roasted grapes and nasturtium-laced sugar!

Submitted by JO_JO_BA
Buster's BBQ Lasagne
Buster's BBQ Lasagne

Adapted from Darryl Koster of Buster Rhino's BBQ in Whitby, ON, who writes: "I knew that the Brisket was going to make a huge difference in the flavour of the lasagne as it is a very smoky product that would go wonderfully with the cheese". Good call, Darryl!

Submitted by JO_JO_BA
Weeknight Pantry Pasta
Weeknight Pantry Pasta

Fast, easy, full of flavour and even low-fat, this spicy and tangy pasta dish uses things usually found in the pantry and is a perfect dinner for 2!

Submitted by JO_JO_BA
Italian Millionaire Cookies
Italian Millionaire Cookies

Imported, 70% Amedei chocolate wrapped in luxuriously creamy peanut butter cookie dough then gets enveloped in a chocolate - espresso cookie wrapper before being baked. It takes some time, and a little effort, but it's worth it! The resulting treat is nothing short of decadent, and insanely rich... tread lightly!

Submitted by JO_JO_BA
Fagioli Tuscano Soup
Fagioli Tuscano Soup

A delicious, hearty puree of Tuscan (dinosaur) kale, potato, tomato and garlic - seasoned with pepper and studded with kidney beans. A perfect winter warmer. Makes 4 main course servings.

Submitted by JO_JO_BA
Veganized Veggie Bake
Veganized Veggie Bake

This was the decadent casserole dish that I made to take with me to school during the week. It's adapted from http://tinyurl.com/6f2zae to be totally vegan, using rice "parmesan". For Weight Watchers out there, it's only 2 pts for 1/4 of the pan!

Submitted by JO_JO_BA
Rotolo Di Spinaci
Rotolo Di Spinaci

This pasta and spinach roll is very popular in Tuscany due to the high quality of ricotta they produce. Making the rich, eggy pasta by hand is worth the effort here - the store-bought sheets cannot do this filling justice. You can comprimise by using store-bought pasta sauce for topping it, though, if you wish.

*Note* you will need a large pot and cheesecloth for this recipe.

Submitted by JO_JO_BA
Chive - Ricotta Pasta and Squash
Chive - Ricotta Pasta and Squash

Deliciously smooth, oniony ricotta sauce with lots of herbs and spices adorns a huge plate of pasta and zucchini ribbons. Delicious comfort food, good for a date!

Submitted by JO_JO_BA
Multi - Grain Fresh Pasta
Multi - Grain Fresh Pasta

A blend of Kamut and spelt flour makes for a toothsome, deliciously flavoured vegan pasta base you can use for everything from ravioli to lasagne to fettuccine.

Submitted by JO_JO_BA
Pumpkin - Herb Ravioli Filling
Pumpkin - Herb Ravioli Filling

A great way to use up leftover canned pumpkin, this freezes very well and adds a delicious Autumn feel to any pasta you like: tortellini, ravioli or even cannelloni! If you are freezing this, stick it in a big Ziploc so that when you thaw it for use, just snip a corner and it's a pre-made piping bag!

Submitted by JO_JO_BA
Pumpkin - Filled Purple Pasta
Pumpkin - Filled Purple Pasta

This is a very finicky pasta, made with 4 different flours and beet juice, but the flavour and colour contrast with the herbed ricotta and pumpkin filling is so divine it's worth the effort! I would portion about 8-10 squares per person as a side dish, if you can stop yourself at that! The resting time is important with the dough too (and it will keep in the fridge for 3-4 days well wrapped), and the filling can be made ahead and frozen also.
Makes 100 Ravioli, 10 servings total.

Submitted by JO_JO_BA
Vegan Italian Pasta Salad
Vegan Italian Pasta Salad

Sweet balsamic vinegar, bright cherry tomatoes and fresh basil will bring a delight to your lunch table or dinner party!

Submitted by JO_JO_BA
Royal Crown Tortano
Royal Crown Tortano

This rustic bread is one of the signature breads at Royal Crown Bakery in Brooklyn and is shaped in the round. This bread also starts out as a really wet dough, around 73% when all is said and done. It takes almost two full days to make the bread, so you have to start the night before with a pre-ferment. After letting the pre-ferment get all bubbly and sour, you combine the ingredients and have what amounts to dough soup.

Submitted by JO_JO_BA
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